(from The New Moosewood Cookbook by: Mollie Katzen)
2 medium cloves garlic, minced finely (I like to roast the garlic before, just to take out some of the bite. The easiest way to do this is to leave the skin on the cloves and put into a dry skillet heated on medium high. Move them around so they toast on all sides, and when you have some brownish, dark spots, take them out and let them cool on a plate. Take off skin and throw in your food processor.)
3 cups cooked chickpeas (or 2 15 oz. cans, rinsed and well drained, save some of the liquid in case you want to alter the consistency of your finished product)
6 Tbs. tahini (if I'm out of tahini, I have also used olive oil and it works well. It changes the flavor of course, but it's still delicious)
6 Tbs. fresh lemon juice
¾ to 1 tsp. salt (to taste)
Optional: cayenne and a little cumin, to taste
Mince garlic first, then add the rest of the ingredients in your food processor; puree to a thick paste. (If you prefer your hummus a little less thick add some of the reserved liquid from the cooking of the chickpeas or what you drained off of the canned beans to your hummus until it’s how you like it. I don’t have a food processor and have mashed my hummus by hand. It is coarser, but still delicious.) Put in a tightly lidded container and chill before serving.
2 to 3 meduim cloves garlic, sliced
A large handful of parsley
2 healthy scallions, in 1 inch pieces
Put the above ingredients into the food processor and mince, then prepare the rest of the recipe as above (from the chickpeas on down).
Serve with veggies, pitas, chips, as a sandwich spread. It’s delicious!